BethDai Recipe Reviews (Pg. 3) - Allrecipes.com (1995338)

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Quinoa with Chickpeas and Tomatoes

Reviewed: Jun. 23, 2011
Mmm, this was delicious. Used Chicken stock instead of water and tarragon in lieu of parsley.
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3 users found this review helpful

Grilled Chicken Mojito Sandwich

Reviewed: Jun. 15, 2011
This sandwich is definitely going to be used often in my housewhenever mint is laying around. Its so easy and delicious, it is the perfect mid summer treat.
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4 users found this review helpful

Chicken Alfredo Pizza

Reviewed: Jun. 6, 2011
This was good. We used whole wheat flour for the crust and topped with spinach, mushrooms, onion and italian cheese as well. We did use about 1/2 cup less alfredo than called for. Also, prebake crust for about 7-10 minutes before you cook the rest of the pizza
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2 users found this review helpful

Dol Sot Bi Bim Bap

Reviewed: Jun. 2, 2011
This was great - we tried it on a whim, and man were we happy with this gem. We used pyrex bowls, replaced green onion with regular, and used a few other fresh vegetables we had on hand ( snow peas, baby carrots and arugula). We didn't have chili paste so we looked up a substitute, and it really became the star of the dish alongside the meat. Will be making again, and again... and again.
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7 users found this review helpful

My Special Shrimp Scampi Florentine

Reviewed: May 22, 2011
Very good, we used canned diced tomatoes because thats what we had on hand. I would recommend using less olive oil and butter, and instead add some grated parmesan and white wine to balance the flavors with acid and salt. We also added chopped onion. Will be making again!
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3 users found this review helpful

Toffee Almond Sandies

Reviewed: May 22, 2011
Great. A very picky sweets eater said these may be the best cookie ever. We added actual heath bars chopped up and threw in some left over pecans
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4 users found this review helpful

Spiced Quinoa

Reviewed: May 18, 2011
Amazing. We used black quinoa, pinto beans, and toasted pecans with an extra heavy hand on the spices. Loved loved loved this, will be making again and again.
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3 users found this review helpful

Bacon Wrapped Dates Stuffed with Blue Cheese

Reviewed: May 12, 2011
This gets 4 stars because we ended up burning our dates. We even lowered the oven 50 degrees at 40 minutes, next time we will lower it again 50 degrees, but flip after 15 minutes and keep a close eye between 20-30 minutes, then i think they will be perfect. Adding the roughly chopped almonds makes all the textural difference in the world, do not skip!
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5 users found this review helpful

Mascarpone Stuffed French Toast with Peaches

Reviewed: May 12, 2011
Amazing. We used strawberries for the sauce because they were in season and it was still fabulous. Cant wait to try it with the peaches. We are making it again in the morning with our fresh baked challah bread!
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7 users found this review helpful

Duck with Honey, Soy, and Ginger

Reviewed: May 12, 2011
Very good. We followed everything but instead of flipping the duck when in the sauce pan, you should use the rendered duck fat and constantly pour over the top of the duck breast to cook the top.. this is the best way to get a tender breast with the juices trapped in.
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6 users found this review helpful

Baked Kale Chips

Reviewed: May 11, 2011
This is now a staple in our house. We buy kale often and it is such a quick easy snack but so healthy for you, you never have to feel guilty. We have made these with so many different toppings- garlic salt, Parmesan cheese, soy sauce, cayenne pepper, cumin and curry powder- the options are endless. Just make sure they are spread apart well on the parchment and that they are crunchy to the touch. It is easy to burn them if you have softer kale, but nice fresh crisp kale come out perfect every time
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4 users found this review helpful

Creole Okra

Reviewed: May 11, 2011
Very good, I would love to try with fresh okra some time. Will make again
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3 users found this review helpful

Spinach Enchiladas

Reviewed: May 11, 2011
Very good, used ricotta salata because we had it on hand... created a drier enchilada. will definitely use wet ricotta next time.. maybe through some artichoke hearts in there as well!
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2 users found this review helpful

Tantalizing Turkey and Blue Cheese Meatballs

Reviewed: May 11, 2011
Absolutely delicious. Add more bleu cheese if you are a lover!
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3 users found this review helpful

Artichoke Chicken

Reviewed: Apr. 21, 2011
great start for a recipe. We took this and ran with it, added sauteed shiitake mushroom and spinach with fresh garlic, marinated artichoke hearts, kalamata olives and feta cheese. We used just enough mayo to moisten the mixture, but will definitely try the sour cream for a fuller creamy taste. We also pan seared the chicken coated in flour to seal in the moisture, sprinkled with paprika and cooked for 25 minutes. Amazing.
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4 users found this review helpful

Chinese Take-Out Shrimp with Garlic

Reviewed: Apr. 21, 2011
Wow wow, delicious does not describe this. Will be making again, and again, and again.
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3 users found this review helpful

Portobello Bruschetta with Three Cheeses

Reviewed: Apr. 21, 2011
This was great. I can confidently say this would be delicious as is, but I did make a couple minor changes. We had shiitake mushrooms we had to use up so we threw them in with the brushetta, put it on crusty garlic ciabatta and topped with swiss instead of fontina. I will be making this again as written. Stellar
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2 users found this review helpful

Shrimpcargot

Reviewed: Mar. 30, 2011
wow. delicious. We added some chopped parsley and used lacey swiss cheese (we had it on hand). I'm craving escargot even more after those!
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1 user found this review helpful

Southwestern Egg Rolls

Reviewed: Mar. 30, 2011
These were great. We used egg roll wrappers instead of tortillas, brushed them with olive oil and baked for 10 minutes at 450 degrees. Also, for dipping sauce, we mixed sour cream, avocado and garlic. Will definitely make again!
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8 users found this review helpful

Herbed Lentils and Rice

Reviewed: Mar. 27, 2011
For those that don't have 2 hours and need a quick side, I used this base recipe and changed it to stove top. I slow cooked my onions for about 15 minutes. I then added fresh chopped garlic, seasonings (with the addition of red pepper flakes) and the white wine for a few minutes until it cooked down. I then reduced the liquid to one cup for the half cup of quinoa i added. throw it all in, put the lid on and simmer until liquid is almost gone, about 12 minutes. I then added canned lentils and cooked out a bit more liquid. When the liquid is all cooked off, I topped with cheddar cheese until melted. This was great, quick, easy, and nutritious. I will try the slower baked recipe with brown rice, but with a quicker cooking (and higher protein) quinoa, its just a bit easier for a last minute addition to a meal.
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3 users found this review helpful

Displaying results 41-60 (of 118) reviews
 
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